Description Edit

Tangy sun-dried tomatoes add flair to a stuffing flavored with garlic, celery, onion, oregano, parsley and thyme. Try using sprouted spelt bread in this delicious stuffing that pairs perfectly with the distinctive flavor of artichoke.

Ingredients Edit

Directions Edit

  1. Rinse artichokes, cut off bottom stem, and, if desired, snip sharp edges off leaves.
  2. Place standing up and cover about 2 to 3 inches of the bottom with water.
  3. Bring water to a boil then reduce to simmer.
  4. Cover and cook artichokes until leaves are tender, about 45 minutes.
  5. While artichokes cook, prepare stuffing.
  6. Heat olive oil over medium heat in a large skillet.
  7. Sauté the garlic, celery, onion, oregano, parsley, thyme and sun-dried tomatoes for 15 minutes.
  8. Add the cubed bread and toss very well to coat.
  9. Add vegetable broth and salt and pepper to taste.
  10. Stuffing should be moist but not mushy.
  11. Add a little more broth if needed.
  12. Preheat oven to 350°F.
  13. Carefully spoon a little stuffing onto the leaves of the artichokes.
  14. Place upright in a baking dish.
  15. Bake for 20 minutes or until piping hot.
  16. Serve with a spoon to scoop on any stuffing that falls as you pull out the leaves.

Nutritional information Edit

Per serving (Serves 8 as a side / 103g-wt.):

  • 110 calories (45 from fat) | 5g total fat | 0.5g saturated fat | 4g protein | 16g total carbohydrate (4g dietary fiber, 6g sugar) | 0mg cholesterol | 330mg sodium

Per serving (15 servings as an appetizer / 55g-wt.):

  • 60 calories (25 from fat) | 2.5g total fat | 0g saturated fat | 2g protein | 9g total carbohydrate (2g dietary fiber, 3g sugar) | 0mg cholesterol | 180mg sodium
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